Steaming Ginger Chicken: A Simple, Healthy Delight

Steamed chicken with ginger is a popular dish in Chinese cuisine, with roots in the Qing Dynasty. It is a simple, quick, and healthy meal that can be prepared in various ways. The gentle steaming or poaching method ensures the chicken is tender and juicy, and it pairs perfectly with a ginger scallion sauce or a simple marinade of soy sauce, oyster sauce, and sesame oil. This dish is best served with a big bowl of rice to soak up all the delicious juices!

Marinating the chicken

Firstly, gather your ingredients. You will need chicken, ginger, soy sauce, oyster sauce, sesame oil, and optional ingredients like green onions, goji berries, coriander, and Chinese cooking wine. The chicken can be a whole chicken or chicken legs, thighs, or drumsticks.

For the marinade, you will need a mixture of soy sauce, oyster sauce, and sesame oil. You can also add other ingredients like Chinese cooking wine, white pepper, or sugar to enhance the flavour. The key to a successful marinade is to ensure that all the ingredients are well combined and evenly coat the chicken.

Before marinating, it is essential to prepare the chicken properly. Start by patting the chicken dry with paper towels. This step helps the marinade adhere better to the surface of the meat. Next, cut the chicken into the desired size. For a whole chicken, you can tie the legs together and secure them to the tail to create a compact shape. If using chicken legs or thighs, you can leave them whole or cut them into smaller pieces.

Once the chicken is prepared, it's time to apply the marinade. Place the chicken in a bowl or a large sealable bag. Pour the marinade over the chicken, ensuring that it coats all surfaces evenly. Use your hands or a brush to distribute the marinade evenly. Don't forget to season the inside of the chicken if using a whole bird. Massaging the marinade into the meat can also help enhance the flavour.

After applying the marinade, it's important to let the chicken rest for a sufficient amount of time. Place the marinated chicken in the refrigerator, allowing it to sit for at least 15 minutes to overnight, depending on your preference and time constraints. The longer the chicken sits in the marinade, the more intense the flavour will be.

While the chicken is marinating, you can prepare the remaining ingredients. Peel and slice or grate the ginger, and chop the green onions if using. You can also make a spice packet by wrapping toasted coriander and fennel seeds, along with a piece of ginger, in a small piece of cheesecloth. This spice packet can be stuffed inside the chicken cavity for added flavour.

Once the chicken has finished marinating, it's time to assemble and steam it. Place the chicken in a shallow steaming dish, layering it with ginger and any other desired ingredients. Follow the steaming instructions provided in the recipe you are following, ensuring that the chicken is cooked thoroughly.

Preparing the steamer

If you have a rice cooker, you can steam your chicken in that. Simply place the chicken in the top layer of the steamer, ensuring that the bottom section is filled with boiling water. Remember to keep the lid closed during the cooking process to retain the steam.

If you have a bamboo steamer or a triple-tier steamer, you can use this in the same way as a rice cooker. Place the chicken in a bowl and put the bowl inside the steamer, ensuring the bottom section is filled with boiling water.

If you don't have a rice cooker or a steamer, you can create a makeshift steamer by filling a large pot with 1-2 inches of water and placing a heatproof plate or bowl upside down inside. Arrange the chicken on top of the plate or bowl, cover the pot with a lid, and bring the water to a simmer.

Another option is to use a wok with a lid. Bring 6 cups of water to a boil in the wok, add the chicken, and then lower the heat to a gentle simmer for 40 minutes.

Once your steamer is prepared, you can move on to the next step of the recipe.

Making the sauce

The sauce for steamed chicken with ginger can be made in a few different ways, depending on your preferences. Here is a detailed guide on how to make the sauce:

Option 1: Oyster-Based Sauce

This sauce is a popular choice for steamed chicken in southern China. It has a thick paste-like texture and pairs well with blanched vegetables and proteins. Here's how you can make it:

• In a saucepan, heat up a tablespoon of sesame oil.
• Add chopped garlic and green onion to the pan and stir-fry until aromatic.
• Pour in oyster sauce, light soy sauce, and a small amount of water.
• Mix the ingredients well and bring the sauce to a boil.
• Transfer the sauce to a dipping bowl and let it cool down slightly before serving.

Option 2: Ginger Scallion Sauce

This sauce is a refreshing and simple choice to accompany your steamed chicken. Here's a step-by-step guide to preparing it:

• Add ginger and green onions to a food processor and pulse until they are broken down. You can adjust the colour of your sauce by using either the light or dark green parts of the green onions.
• Transfer the processed ginger and green onions to a small bowl.
• Heat some vegetable oil (about 2 tablespoons) over medium heat for 1-2 minutes.
• Pour the heated oil over the ginger and green onions.
• Add salt to taste and stir the sauce.
• Set the sauce aside until you are ready to serve it with your steamed chicken.

Option 3: Simple Soy Sauce Mixture

For a quicker and easier sauce, you can simply mix together a few basic ingredients: oyster sauce, soy sauce, white pepper, sesame oil, and sugar. Prepare this sauce by combining these ingredients in a bowl and mixing well.

Option 4: Scallion Ginger Dressing

This dressing is a tantalizing twist to the poached chicken variation of this dish. Here's how you can make it:

• In a medium to large heat-proof bowl, add chopped green onion, grated ginger, and a small amount of sugar.
• Heat up 4 tablespoons of oil with a high smoking point (such as avocado oil, canola oil, or grapeseed oil).
• When the oil starts to smoke, carefully pour it over the green onion and ginger mixture. It will sizzle, so be careful.
• Give the mixture a stir, and then add soy sauce and sesame oil to taste.

Remember, the key to a delicious steamed chicken with ginger is not just the sauce but also the steaming process, which ensures the chicken is tender and juicy. Enjoy experimenting with these sauce options and find the one that suits your taste the best!

Cooking the chicken

To cook the chicken, you'll first need to prepare a marinade. For a simple marinade, you can mix together oyster sauce, soy sauce, white pepper, sesame oil, and sugar. For a more complex marinade, you can add chicken cooking wine, ginger, and green onions.

Once your marinade is ready, place your chicken in a serving plate and pour the sauce over the chicken. You can then add sliced ginger on top of the chicken.

Next, it's time to steam the chicken. If you have a steamer, place the chicken in a heat-proof dish inside the steamer. If you don't have a steamer, you can fill a large pot with 1-2 inches of water and place a heat-proof plate or bowl upside down inside. Place the chicken on top of this and cover the pot with a lid. Bring the water to a simmer to start steaming.

Steaming time will depend on the cut of chicken you're using. For example, chicken legs will take around 20 minutes, while boneless chicken thigh chunks will take around 10 minutes. A good way to check if your chicken is cooked is to use a meat thermometer—the thickest part of the meat should measure at least 165°F (74°C). Alternatively, you can poke the thickest part of the meat with a chopstick—if the juices run clear, then the chicken is cooked.

Once the chicken is cooked, remove it from the steamer and let it rest for a few minutes before serving.

Serving suggestions

This steamed chicken with ginger is best served with rice, which can be cooked in the chicken juices for extra flavour. You can also cook the chicken in your rice cooker if you have one.

The chicken can be served hot, warm or cold, and it's best enjoyed as soon as it's made. If you have leftovers, they will keep in the fridge for 2-3 days.

You can serve the chicken with a side of veggies, or any of the following:

• Simmered kabocha
• Boiled okra
• Garlic and fish sauce ong choy
• Pork wontons with sesame sauce
• Garlic and ginger green beans
• Simmered daikon

The chicken can be served with a dipping sauce or a ginger scallion sauce.

Frequently asked questions